Photo by Tam West
Old school carpetbag steak (steak stuffed with oysters) gets reinvented here in these quick-to-cook skewers, especially good in winter when oysters are at their best. Warren used Mahurangi Oysters and spent the day on their Shuckle Ferry. You can read all about it here and see how to shuck oysters for yourself.
- Cut rashers of bacon in half and wrap around oysters.
- Clean and trim lamb steaks and fresh lamb kidneys (optional), and cut into similar-sized bites as the oysters.
- Make skewers (or use toothpicks) with a piece of steak, then kidney, then bacon-wrapped oyster. Brush with garlic butter (see recipe) and sear quickly in a hot grill pan or under a hot grill, turning once to cook evenly.
- Serve with a squeeze of lemon, or a minty salsa verde.